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White Chocolate & Raspberry Shortcake
Serves 6-8
Ingredients
- 1 c Caster Sugar
- 1 Egg
- 1 tsp Vanilla Essence
- 2 c Flour, sifted
- 2 tsp Baking Powder
- ½ c Good-Quality White Chocolate, chopped
- Icing Sugar to serve
- Cream to serve
- anchor butter salted
- 2 c Frozen Raspberries
- 200g Butter, softened
Method
Preheat the oven to 180°C. Line a 22cm square cake pan with baking paper.
Cream the butter and sugar with an electric beater until light and fluffy.
Add the egg and vanilla and beat well.
Fold in the flour and baking powder until well combined.
Press two-thirds of the shortcake mixture into the base of the baking pan.
Spoon the raspberries and chocolate over the base.
Sprinkle the remaining shortcake mixture on top and press down gently.
Bake for 35-40 minutes, until lightly golden brown. Cool in the pan.
Serve dusted with icing sugar and accompanied with cream.
This recipe was sent in by
The Foodtown Magazine Issue 36 August/Septmber 200
of Gourmet Food Publishing.
